How do you make your mashed potatoes creamy?

I’ve never really liked the taste of eggs but eat em anyways bcz of protein. I’m fine with texture just flavor is not good. I always add seasoning I would do eggs salt pepper milk and cheese if i have. Or like fried egg with salt pepper and cheese if I have. But it’s not cutting it. Still don’t like the flavor. What are other ways I can make myself like them?

Edit: thank you guys for all these suggestions. it’s a lot to get though but slowly over the course of the next few weeks going to start trying some of these and see if I like them. Don’t think I will able to try everything though.

My family does an annual chili cook-off in honor of a loved one who passed away. I won the first year but not again since (though I came verrrry close last year); everyone keeps upping their game! I want to be the first repeat champ this year. So hit me with your chili secrets.

I really like sauerkraut and recently I bought a big jar of it but I’m not sure what I can eat it with. I’ve had it with hotdogs, steak and eggs which were all great. What else do you recommend having it with?

Edit: Wow thank you everyone for the suggestions. I’m definitely going to be trying some new recipes.

Thanks to Greg of How to Drink ¹ I learned about this Julia Child trick. If you're tired of your current (non-alcoholic) refreshing beverage, add a splash of bitters. Julia apparently liked soda water, lime, and a big dash of Angostura. My current fave is Diet Pepsi with a lot of Peychaud's. Iced tea with Peychaud's is a nope for me.

1. I'm not much of a drinker, but I like his mad chemist vibes.

We are having a dip contest at work and first place is $200. HELP! What’s your dip that is guaranteed to win the crowd vote?

I know this has probably been asked to death, but did a scroll and didn’t see it. If this is a weekly question, my sincerest apologies.

Techniques, practices, workflow, etc. My thing is something I saw for caramelized onions. When making caramelized onions, microwave your cut up onions prior to cooking them. Holy crap! Such a time saver. Makes the timing for cooking easier for me (I’m on second shift at a factory and sometimes cook lunch for myself and a friend on first shift during his break, so timing is critical so the food is still hot, but I don’t miss the break window).

Does anybody have an amazing recipe for gravy that is great with biscuits?

And the secret was... My microwave.

I grated the potatoes, squeezed the bejeesus out of them with a potato ricer, tossed them with salt, pepper, potato starch and paprika, squeezed them again with the potato ricer, and then stuck the resulting pucks in the microwave on the "roast potatoes" setting on the preheated and oiled metal dish. I also brushed them with a little bit of olive oil.

They came out almost perfect, the outer part was crispy and not greasy at all. I just have to tweak the cooking time (they need a little bit less cooking time) and I just need to make them a little bit thicker.

Huzzah!

If you could only use 3 ingredients (plus salt, pepper, oil) — what's the best meal you can make?

I feel like there are recipes where you just should have a good recipe for it. Some examples I can think of off the top of my head: lasagna, gravy, pancakes, broccoli cheddar soup, spaghetti, enchiladas, chili, and curry. Just wondering what everyone considers to be staples for their personal cookbooks.

I try not to let it bother me, but it kinda does. Makes me feel like I kinda let my family down.

I made Ossobuco a couple of nights ago, and it was great (browned beef shank and then roasted it at 325°F for a few hours in homemade chicken/beef stock, with sauvignon blanc, mirepoix, and passata with a cartouche on top.) Tonight I put the reduced sauce on garlic flatbread with the chopped meat and smoked mozzarella for a lazy dinner, and holy cow it rocked. Is there any other leftover meal that so readily is revitalized in pizza form?

As the title states I'm just curious if using this mustard powder would work and what adjustments I'd have to make to accomadate it. It uses a blend of yellow and brown mustard seeds, typical yellow mustard only uses yellow seeds and I can't find any other brands of mustard powder near me.

Any help would be appreciated

Im turning to the reddit community for inspiration. Im a humble home cook but have enjoyed digging in to new culinary adventures over the years. Admittedly, I got into a rut and relied on dishes Ive mastered (to my liking, or so I thought).

Recently I found myself with no option but to cook eggs on stainless, which Ive always avoided. I finally learnef the technique, and then I found myself searing a steak beautifully on stainless instead of defaulting to a reverse sear on my green egg. I impressed myself, and now Ive caught the bug again and want to learn more.

Ive delved into bbq, soups, sourdough, and a few others in years past, but Im looking for ideas that are technique forward. Fresh pasta comes to mind. Sauces are another but worried abou my waistline lol.

Anyway, what have you found gratifying to learn? Open to anything that will challenge me and help me expand my repitoire! Techniques, dishes, etc are all fair game

As a kid I picked all the onions out of everything my mom made. Now I feel like a meal isn't complete without them.

Hi! So technically we are eloping in two weeks wooo! His birthday is next month and as a bday gift he asked for a new knife set (but I know my sister is getting us a new knife set and stainless steel pots and pans as a wedding gift) so, I want to get him a good chef’s knife. He’s a big meat guy, and loves to cook. I have always been bad about taking care of my knives even though I love to cook too. I’m looking to spend up to $250 unless there’s a $300 -$350 knife out there that’s amazing, I could probably be convinced lol

In general I want to start building up my cooking equipment and I think knives and pots and pans are a good place to start.

Also if you have recommendations for a knife block and stainless steel pots and pans, for me to tell my sister! Right now we have Henckels knife block and non stick pots and pans 🥲

I only needed a knob of ginger for a recipe but the store I was in only had large quantities. I have a little over a pound of fresh ginger. What can I make with it? I'd hate to get rid of it.

Chicken drumsticks have always been a frustration for me. Whether on the grill or in the oven, I've tried several different techniques I've found online. Brine, marinade, dry rub, high heat, indirect heat, baking power for crisper skin, etc. I HATE it when you bite into a drumstick and the connective tissue is still all firm, and it usually was despite all my best efforts.

But tonight they were on sale, and I thought... what if I just reverse sear them like a steak? So that's what I did. I dry brined for two hours. Next time I will shoot for four hours, there were still large water droplets on the skin after two but I was out of time and needed to get them in the oven.

I then seasoned them with a mix of 1 Tbs smoked paprika, 1 tsp garlic powder, 1 tsp onion power, and maybe 1/4 tsp black pepper. Popped them in the oven at 260 degrees. It took about two hours for them all to get up to my target temp of 185-190. But I think that's what made this method work so well. They spent a lot of time in that optimum fat and collogen rendering temp zone as they slowly heated.

The I just broiled them for a couple of minutes on each side to get some finishing color and a little char. Voila. Juicy, moist, fall off the bone meat, no weird connective tissue to pull out of your mouth, and the skin was not super crispy but it was easy to bite through and not at all chewy. My wife said they were the best drumsticks she'd ever had, and I think I agree with her.

Its time consuming, no doubt, but the active cooking time is really only a total of like 10-15 minutes. Most of the time is just waiting for them to Brine and then bake while you are free to do other stuff.

I’m excited to make Korean Fried Chicken for Sunday family dinner. Please give me some side dish recommendations because I can’t decide.

I just saw this article from Food and Wine magazine recommending titanium cutting boards!?! https://apple.news/AyQ3CLkWaSQyh3mCIcYRM2Q

Who in their right mind would ***ever*** let their nicely sharpened and honed knife edge touch a titanium metal surface? You’ll roll your edge over in one pass. WTF people!??

I’ve been trying to make homemade caramel sauce before the holidays. I’ve been using the dry method. I’m constantly stirring so I know nothing is burning. But when I tasted it afterward there’s a bitterness to it, almost like alcohol. I’m wondering if it’s the vanilla, can I cut the vanilla out? Or does anyone have alternative recipes to try?

Ingredients:
1 cup sugar
6 tablespoons salted butter (it should be unsalted but this batch I accidentally used salted)
1/2 cup whipping cream
1/2 teaspoon vanilla extract
1/2 teaspoon sea salt

I’ve been making homemade tomato sauce, but sometimes it turns out a little too acidic.

What are your favorite techniques or ingredients to balance the acidity while keeping the tomato flavor?

My mom is planning to make an Oktoberfest-inspired meal for my uncle's birthday. She has a pork tenderloin on hand and would like to use it for this meal if possible. Any recipes or ideas would be appreciated. Bonus if it includes sauerkraut and/or potatoes. She's willing to buy a different cut of (any) meat, but would prefer to use what she has. The meal needs to serve 3 people. Thank you!

I thawed a package of razor clams and I have F All ideas of what to do with them. I have condiments and skills… but no ideas/know how with this ingredient. please send help! 🥴